VEGETABLE-TOFU POT PIE

VEGETABLE-TOFU POT PIE image

Yield Makes 6 servings

Number Of Ingredients 11

1 10 inch pie crust (flaky is best)
1-2 med/large potatoes, peeled and in small cubes
1 cup frozen/fresh/or canned peas
2-3 carrots, sliced
1 large package of extra firm tofu, drained and cubed
1/2 cup celery (optional)
1/4 cup or 1 small can mushrooms (optional)
1 large onion, diced
2 large bay leaves
2 (non-tomato based) vegetable bouillon cubes
3 cloves chopped garlic

Steps:

First, saute the onion in vegetable oil or solid spread in a large pot until the onion turns translucent. Dissolve the bouillon cubes in about 8-10 ounces of hot water, and add potatoes and bouillon mixture to pot, cooking on medium heat and stirring frequently. After 5 minutes, add the tofu, the rest of the vegetables, the bay leaves, and garlic, and cover. Cook for 20-30 minutes, until the potatoes are cooked through and the mixture is not too liquidy. If there is an excess of watery broth, leave the lid off for a while so some cooks off, or add a little flour to make it thicker. If there is no liquid and it seems dry, add a little more broth or water. Remove the bay leaves. When mixture is done, spoon it into the pie crust, and bake (open top) for 30 minutes at 350 degrees. Make sure the crust does not burn.